Name: Low Acid Vanilla Ice Cream Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 1½ cups heavy cream; 1½ cups whole milk; ⅔ cup cane sugar; 2 tsp alcohol-free vanilla extract; Pinch of sea salt (optional)

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This low acidity vanilla ice cream is rich, smooth, and sweet without being overwhelming. Made with full-fat cream and milk, it’s a digestive-friendly dessert that skips acidic ingredients like citrus or alcohol-based flavorings. Perfect for those with GERD or sensitive stomachs, it’s a calming and delicious way to cool down.

Ingredients Needed

1½ cups heavy cream: full-fat for a rich, low acid base.
1½ cups whole milk: full-fat, easier on digestion than low-fat.
⅔ cup cane sugar: natural sweetness, gentle on the stomach.
2 teaspoons alcohol-free vanilla extract: or vanilla bean paste for flavor without acidity.
(Optional) Pinch of sea salt: omit for extra sensitivity.

How To Make Low Acid Vanilla Ice Cream

Warm the Base:
In a medium saucepan, whisk together cream, milk, sugar, vanilla, and (optional) salt. Warm over medium-low heat for about 5 minutes, stirring often until sugar dissolves and the mixture is evenly warmed.

Chill the Mixture:
Pour the base into a heatproof bowl. Cover and refrigerate for at least 2 hours or overnight for best flavor and texture.

Churn the Ice Cream:
Remove from the fridge and whisk briefly. Pour into your ice cream maker and churn according to the manufacturer’s instructions—usually 20 to 30 minutes—until smooth and creamy.

Freeze for Firmness:
Transfer the soft ice cream into an airtight container. Freeze for 2 to 4 hours to allow it to firm up fully.

Serve and Enjoy:
Let sit at room temperature for a few minutes if too firm before scooping.

Recipe Tips

Use alcohol-free vanilla to avoid acid triggers.
Skip the salt entirely for a gentler dessert.
Always use full-fat dairy for lower acidity.
Chill the base thoroughly for best churning results.
Use a vanilla bean for extra flavor without added acid.

How to Store & Reheat

Room Temperature: Let sit out 5–10 minutes if too firm.
Fridge: Not recommended—will melt.
Freezer: Store in an airtight container for up to 1 month. Best texture within 1–2 weeks.

Nutrition Facts (Per Serving – ½ cup)

Calories: ~250
Sodium: ~25 mg
Fat: 18 g
Carbs: 20 g
Fibre: 0 g
Sugar: 19 g

FAQs

Is vanilla ice cream okay for acid reflux?
Yes, if it’s made without acidic ingredients like citrus or alcohol-based vanilla. This recipe is reflux-friendly and gentle.

What kind of vanilla is low acid?
Use alcohol-free vanilla extract or vanilla bean paste to avoid acidity.

Is whole milk better than skim milk for acid reflux?
Yes. Full-fat milk is lower in acidity and easier on the stomach than low-fat options.

Can I eat ice cream with GERD?
Yes, if it’s made with low acid ingredients and no citrus, caffeine, or chocolate. This recipe is GERD-safe and soothing.

Does ice cream have acid?
Traditional ice cream has some acidity, especially if made with low-fat dairy or acidic flavorings. This version is made to be acid-reducing and digestive-friendly.

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